Vegan Panna Cotta

desserts

category
6

portions
30 minutes

preparation time

Ingredients

FOR THE PANNA COTTA

400 ml coconut milk (full fat)

45 ml maple syrup

1 teaspoon agar-agar

Optional: 1 teaspoon vanilla

FOR THE BERRY COMPOTE

200 g frozen berry mix

2 tablespoons maple syrup

1 teaspoon cornstarch

Optional: 1 teaspoon vanilla

preparation

Put the coconut milk, maple syrup and agar-agar in a saucepan and heat over medium to high heat. Bring to the boil and simmer for about 3-4 minutes, stirring constantly with a whisk. Make sure that the mixture does not boil over. Optionally add vanilla towards the end and stir well.

Pour the mixture into small serving bowls or molds and place in the refrigerator for at least an hour to allow the panna cotta to set.

In the meantime, you can prepare the berry compote: Put the frozen berries and maple syrup in a saucepan and simmer for about 5 minutes over medium heat until all the berries have thawed. Add cornstarch and vanilla and simmer for another 10 minutes.

Take the set panna cotta out of the fridge and serve with the berry compote.

About Vegan Panna Cotta

As some of you may already know, I am half Italian!

That's why the Italian dessert classic PANNA COTTA in my own version is a must. That means, as usual with me, the panna cotta is vegan, gluten-free and contains no refined sugar - pure enjoyment.

The coconut cream harmonizes wonderfully with the berry compote and is a great ending to many main courses.

The recipe is super simple and requires just a few ingredients. It's quick to prepare and only needs to chill for about an hour - so it's also an ideal last-minute dessert.

Have fun trying it out!